580 g Spanish morcilla
12 large scallops without roe
500 g green baby peas
1 large white onion
35 g butter
Bunch of basil
100 ml vegetable stock
2 large red onions
2 Tbs olive oil
Sea salt to taste
Freshly ground black pepper to taste
160 g brown sugar
300 g beetroot
5 g cumin
175 ml red wine vinegar
Slice morcilla, place it together with scallops on paper towel.
Simmer peas in a saucepan with water for about 3 minutes, place in a food processor or blender with basil and whiz into a puree. Put back into saucepan and keep warm
Heat oil in a large saucepan over medium-high heat. Cook onion, stirring, for 10 minutes or until starting to soften. Reduce heat to low, cook stirring frequently for a further 30 minutes; or until onion is soft and caramelised.
Add remaining ingredients, stir over high heat without boiling, until sugar dissolves.
Bring to the boil, reduce heat and simmer uncovered, stirring occasionally for 30 minutes, or until the beetroot is tender and mixture is thick.
Season the scallops and morcilla with a little cumin and salt. Heat a non-stick frying pan to very hot with a little oil and butter.
Place three scallops and pieces of morcilla per person on a bed of pea puree, place beetroot jam on top of scallops and dress with balsamic.
Recipe provided by Cumbia Bar & Kitchen